CONRAD PREMIERE DINNER PACKAGE ““““YYYYoooourururur PPPPrrrreeeemmmmiiiieeeerrrre e e e WeWeWeWeddddddddinginginging ststststaaaarrrrtstststs hhhheeeerrrre e e e aaaatttt CCCCoooonnnnrrrraaaadddd””””

CONRAD’S WEDDING SERVICES

� Choice of Chinese and International Buffet Dinner

� An invitation for 6 persons to sample your chosen menu prior to your wedding event

� Complimentary Mocktail for all guests during Pre-dinner Cocktail

� Complimentary soft drinks and mixers for up to 4 hours during your celebration

� Stylish five-tier wedding cake and a delicious top tier for the wedding couple

� Delicious wedding fruit cakes, chocolates or signature Conrad teddy bears for your guests

� One night stay in one of our luxurious suites and wake up to a sumptuous in-room breakfast or enjoy

your breakfast at Oscar’s

� A bottle of champagne and a delectable array of gourmet chocolates delivered to your Suite

� Elegant wedding invitation cards for up to 70% of your confirmed guest list

� Glamourous wedding decorations to enhance your celebrations

� Creative floral centerpieces on all tables

� Waiver of corkage charge for all duty-paid and sealed bottles of hard liquor (except beer, wine and

champagne)

� Two reserved VIP parking lots at the main hotel entrance

� Complimentary car passes for up to 20% of your confirmed guest list

� Stylish wedding guestbook and well wishes box

� Complimentary dinner at award-winning Golden Peony restaurant (valued at S$120.00nett) for your

first anniversary

2015 WEDDING PACKAGES*

Weekends (Minimum 30 tables)

From S$1488++ per table of 12 persons [January to April 2015]

From S$1538++ per table of 12 persons [May to December 2015]

Inclusive of one 30 litre barrel of beer and one complimentary bottle of house wine per guaranteed table

Weekdays (Minimum 20 tables)

From S$1288++ per table of 12 persons [January to April 2015]

From S$1338++ per table of 12 persons [May to December 2015]

Inclusive of free flow beer from 7pm to 11pm

* Other Terms and Conditions apply

For more details, please call our wedding consultants at

Tel: +65 6432 7170/76 or email: sinci.cb@conradhotels.com

WEEKEND WEDDING MENU A

Happiness Platter

Barbecued Suckling Pig, Minced Chicken Dumpling, Fried Fish Maw Omelette,

Sliced Duck marinated with Five Spices, Sea Jelly with Minced Spring Onions

�� ��

Bird’s Nest

Braised with Bamboo Pith, Crab Meat and Roe

�� ��

Conrad Duo Magnificent

Golden-fried Prawn Ball filled with Minced Meat

Sautéed Scallop with Sweet Pea, Pine Mushroom and Preserved Vegetable

�� ��

Red Grouper

Steamed with Superior Soy Sauce, topped with Crispy Bean Crumb

�� ��

Abalone

Sliced, Braised with Sea Cucumber and Chinese Cabbage

�� ��

Pork Chop

Golden-fried and served with Mesclun Mixed Salad

�� ��

Chicken

Poached in Herbal Broth served with ‘Kai Lan’

�� ��

Fried Rice

with Assorted Diced Seafood in ‘Hokkien’ Style

�� ��

Dessert

Chilled Cream of Avocado with Coral Weed

�� ��

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union,

Shark’s Fin is no longer featured in our menus to minimize the eco system impact associated with the hunting of sharks

WEEKEND WEDDING MENU B

Happiness Platter

Suckling Pig, Crabmeat Omelette,

Fresh Prawn wrapped with Crispy Filo Dough, Vietnamese Spring Rolls, Japanese Sushi

�� ��

Lobster

Double-boiled with Chinese Cabbage, Sea Whelk, Conpoy, Bamboo Pith and Chicken

�� ��

Scallop and Prawn

Sautéed with Honey Pea in XO Chilli Sauce

�� ��

‘Soon Hock’ Fish

Steamed with Beancurd, Shredded Pork and Preserved Vegetable

�� ��

Abalone

Sliced, Braised with Black Mushroom and served with Spinach

�� ��

Spare Rib

in Aromatic Mocha Sauce served with Almond Flakes

�� ��

Duck

Stewed, topped with Braised Assorted Vegetable

�� ��

Udon Noodle

Stir-fried with Diced Seafood in Black Pepper Sauce

�� ��

Dessert

Chilled Lemongrass-flavoured Jelly with Aloe Vera, Diced Mango and Strawberry

�� ��

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union,

Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

WEEKDAY WEDDING MENU A

Happiness Platter

Suckling Pig, Pan-fried Dumpling, Sliced Smoked Duck,

Japanese Sushi, Sea Jelly with XO Chilli Sauce

�� ��

Baby Abalone

Double-boiled with Chicken, Chinese Cabbage, Bamboo Pith and Wild Mushroom

�� ��

Conrad Duo Magnificent

Prawn Ball coated with Golden-fried Bread Crumb

Sautéed Spare Rib in Champagne Sauce

�� ��

Grouper

‘QingZheng’ with Superior Soy Sauce

�� ��

Baby Abalone Braised with

Black Mushroom served with

Chinese Cabbage

�� ��

Crispy Chicken

topped with Crispy Minced Garlic

�� ��

Ee Fu Noodle

Stewed with ‘Shimeiji’ Mushroom, Crabmeat and Bean Sprout

�� ��

Dessert

Double-boiled Pear with Snow Fungus, Dried Longan and Lily Bulb,

Served chilled

�� ��

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union,

Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

WEEKDAY WEDDING MENU B

Happiness Platter

Suckling Pig, Vietnamese Spring Rolls, Sliced Drunken Chicken,

Chilled Sea Whelk in Thai Sauce, Sea Jelly with XO Chilli Sauce

�� ��

Lobster

Braised with Conpoy, Fish Maw and Bamboo Pith

�� ��

Conrad Prawn Duo

Deep-fried Prawn wrapped in Mashed Taro

Sautéed Prawn with Green Vegetables

�� ��

Red Grouper

Traditional Style - Steamed and topped with Sliced Mushrooms,

Carrots and Fresh Turkey Ham

�� ��

Whole Scallop

Braised with Honshimeiji Mushroom and Black Mushroom

Served with Spinach

�� ��

Roasted Duck

marinated with Chinese Herbs

�� ��

‘Mian Xian’ Noodle

Stir-fried with Assorted Vegetables, Barbecued Pork and Diced Prawn

�� ��

Dessert

Sweet Yam Paste

served with Golden Pumpkin Puree

�� ��

Chinese Tea

In line with Hilton Worldwide’s global initiative in supporting the World Conservation Union, Shark’s Fin is no longer featured in our menus to minim ize the eco system impact associated with the hunting of sharks

BUFFET DINNER MENU (S$140++ Per Person)

Cold “Extravaganza”

Smoked Salmon Carpaccio

Lemon Chutney

Tomatoes and Mozzarella with Garlic Roasted Eggplant

Crisp Onions with Black Pepper Pickled

Mixed Seafood on Tabouleh Salad Eel,

Scallops, Mussels, Octopus

“Tian” of Broccoli and Tuna

Lobster Cream

Drunken Chicken on Peperonata

Pesto Vinaigrette

Pressed Sushi with Barbecued Eel

Beef Pastrami with Melons

Chinese Cold Cuts

Roast Potato Salad

Seasonal Mixed Greens

Hot “Extravaganza”

Corn Soup with Chilli Oil

Grilled Chicken Breast with Honey-spiced Sauce

Whole Roasted Sea Bream on Raifort Sauce with Cherry Tomatoes

Sautéed Vegetables Hong Kong-style

Grilled Lamb Chops with Walnut Mint Gravy

Indonesian-style Beef Rendang

Stir-fried Prawns with Dried Chilli

Fried Rice with Salmon

Black Pepper Beef Sirloin with Sweet Onion Sauce

Dessert Buffet Apple

Tart Normandie Orange

Panna Cotta New York

Cheese Cake

Banana Chocolate Cubes

Strawberry Champagne Mousse

Chocolate Royal Hazelnut Crunch

Seasonal Fresh Fruits served with Exotic Assorted Coulis

Tower of Three Nuts Brownie White

Chocolate Raspberry Mousse Hot

Chocolate Pudding

Coffee or Tea